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Brewers' spent grain: generation,characteristics and potential applications
Institution:1. Healthy Processed Foods Research, U.S. Department of Agriculture, Albany, CA, United States;2. Instituto Politécnico Nacional, CEPROBI-IPN, Km. 6 Carretera Yautepec-Jojutla, Calle Ceprobi 8, Col. San Isidro, Yautepec, Morelos, Z.C. 62731, México;3. Western Regional Research Center, Foodborne Toxin Detection and Prevention Research, 800 Buchanan St., Albany, CA, 94710, U.S.A;4. Host Microbe Systems Biology Core, University of California, Davis. Davis, CA, 95616, U.S.A;5. Facultad de Nutrición y Gastronomía, Universidad Autónoma de Sinaloa, Avenida Cedros y Calle Sauces S/N, Culiacán, Sinaloa, 80019, México
Abstract:Brewers' spent grain (BSG) is the major by-product of the brewing industry, representing around 85% of the total by-products generated. BSG is a lignocellulosic material containing about 17% cellulose, 28% non-cellulosic polysaccharides, chiefly arabinoxylans, and 28% lignin. BSG is available in large quantities throughout the year, but its main application has been limited to animal feeding. Nevertheless, due to its high content of protein and fibre (around 20 and 70% dry basis, respectively), it can also serve as an attractive adjunct in human nutrition. Recently, attempts have been made to use BSG in biotechnological processes, such as in cultivation of mushrooms and actinobacteria, as a source of value-added products, such as, ferulic and p-coumaric acids, xylose, arabinose, or as raw material for xylitol and arabitol production. The main characteristics and potential applications of BSG are reviewed focussing on these alternative uses of this agro-industrial by-product as a raw material in foods, in energy production and in biotechnological processes.
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